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The practice of kamayan is pre-colonial. It has been described in by Antonio Pigafetta in the Magellan expedition, as well as by Spanish missionaries during the Spanish colonial period. [4] While utensils like wooden spoons and ladles existed for serving and cooking in pre-colonial Filipino culture, they were not used for eating. [18] [19]
Translations of Spanish street names into English: Shell Thorn Street (Calle de Concha Espina). Translations of multinational corporations' names into Spanish: Ordenadores Manzana (Apple Computers). Translations of Spanish minced oaths into English: Tu-tut that I saw you (Tararí que te vi). The use of Spanglish has evolved over time.
English-language media often conflates the siesta with the two to three hour lunch break that is characteristic of Spanish working hours, [18] even though the working population is less likely to have time for a siesta and the two events are not necessarily connected. In fact, the average Spaniard works longer hours than almost all their ...
View a machine-translated version of the Spanish article. Machine translation, like DeepL or Google Translate, is a useful starting point for translations, but translators must revise errors as necessary and confirm that the translation is accurate, rather than simply copy-pasting machine-translated text into the English Wikipedia.
When the practice began, there was no set clock and break was usually between 10–11 a.m., so as in other countries it was named after the approximate time; Das-Baja, meaning '10 o'clock tea'. The practice is slowly becoming obsolete in cities and towns, especially in professional jobs, but in rural areas such breaks for manual and ...
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Typical merienda fare Typical vespertine merienda in the South of Spain Traditional serving of merienda in Café El Gato Negro, Buenos Aires: medialunas (croissants), café en jarrito (a double espresso coffee) and a little glass of sparkling water A typical meryenda in the Philippines, tsokolate with suman rice cakes and ripe carabao mangoes
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